KIDNEY-FRIENDLY Roasted Stuffed Pumpkin with Gravy

Printable PDF

 

Ingredients:

​

• 1 large Japanese pumpkin

• 1.5 tbsp extra virgin olive oil

• 2 brown onions (diced)

• 6 cloves garlic (diced)

• 3.5 oz Swiss brown mushrooms, (diced)

• Herbs: oregano, thyme, rosemary, bay leaf

• 1 bunch of spinach(chopped)

• 1 bunch parsley (chopped)

• 3.5 oz plant-based butter/margarine

• 5.29 oz panko bread crumbs

• 1.7 oz dried cranberries

• 5.2 oz slivered almonds

• Salt and pepper

 

Gravy:

​

• 1 oz grapeseed oil

• 2 brown onions (diced)

• 3.5 oz Swiss brown mushrooms, (diced)

• 1 medium size carrot (diced)

• 1 celery stick (diced)

• 3 cloves garlic (diced)

• 2 bay leaves

• 2 thyme sprigs

• 2 tbsp all-purpose flour

• 1/2 cup red wine

• 2 1/2 cups of vegetable broth or water

• 1 tbsp raspberry jam

 

Instructions:

​

• Preheat the oven to 400°F.

• Sauté onions, garlic, mushrooms, and herbs. Cut the top off the pumpkin, scoop out seeds.

• Mix chopped spinach, parsley, butter, and breadcrumbs into the mushroom mixture.

• Remove bay leaf, stir in almonds and cranberries. Stuff pumpkin and bake for 2–3 hours.

• For gravy, sauté onions, mushrooms, carrots, celery, garlic, and herbs. Add flour, wine, broth, and jam.

• Simmer for 15 minutes and strain. Let it cool and enjoy your Kidney-Friendly roasted stuffed pumpkin with gravy!

 

*While shopping, ALWAYS check the label and choose items with less phosphorus, and avoid dairy.

 

*Recipes are considered kidney-healthy. However, if you have been diagnosed with kidney disease, kidney failure, diabetes, hypertension, or another disease, always consult a healthcare provider or dietitian when preparing food for yourself or someone with medical dietary needs to ensure the recipe suits their specific situation.

​

​

​

​

​

​

KIDNEY-FRIENDLY Roasted Potatoes

Printable PDF

 

Ingredients:

 

• 1.5 lb. of potatoes or sweet potatoes

• Your choice of all-purpose kidney-friendly seasoning

• Avocado oil (for roasting)

 

Instructions:

​

• Wash and cube the potatoes.

• Double boil potatoes until tender, then drain.

• Toss boiled potatoes with oil and kidney-friendly seasoning.

• Bake at 400°F for 20-30 minutes on a baking sheet. Let cool and enjoy your Kidney-Friendly roasted potatoes!

 

*While shopping, ALWAYS check the label and choose items with less phosphorus, and avoid dairy.

​

*Recipes are considered kidney-healthy. However, if you have been diagnosed with kidney disease, kidney failure, diabetes, hypertension, or another disease, always consult a healthcare provider or dietitian when preparing food for yourself or someone with medical dietary needs to ensure the recipe suits their specific situation.

​

​

​

​​

KIDNEY-FRIENDLY Low-Sodium Biscuits

Printable PDF

 

Ingredients:

​

• 2 cups white all-purpose flour

• 2 tablespoons Hain Pure Foods Sodium-Free Baking Powder

• 2 tablespoons stevia

• 1/2 teaspoon NoSalt

• 5 tablespoons plant-based butter/margarine

• 1 cup

 

Instructions:

​

• Preheat the oven to 425°F.

• Place flour, baking powder, stevia, and NoSalt into a bowl.

• Add margarine and mix.

• Turn dough onto a floured surface, shape it into a rectangle (about an inch thick), and let it sit for 20-30 minutes.

• Shape the dough into a 10x6-inch rectangle. Cut out 8 biscuits using a 3-inch biscuit cutter and place on a baking sheet.

• Bake for 10-15 minutes until golden brown. Let cool and enjoy your Kidney-Friendly low-sodium biscuits!

 

*While shopping, ALWAYS check the label and choose items with less phosphorus, and avoid dairy.

 

*Recipes are considered kidney-healthy. However, if you have been diagnosed with kidney disease, kidney failure, diabetes, hypertension, or another disease, always consult a healthcare provider or dietitian when preparing food for yourself or someone with medical dietary needs to ensure the recipe suits their specific situation.

​

​

​

​

 

 

KIDNEY-FRIENDLY Mexican Coleslaw

Printable PDF

 

Ingredients:

​

• 1 1/2 cup of corn kernels

• 14 oz of coleslaw mix (from bag)

• 1/2 cup chopped red bell pepper

• 1 can of black beans (salt-free), rinsed and drained

• 1 minced jalapeño (seeds removed)

• 1/2 cup chopped cilantro

 

Coleslaw Dressing:

​

• 3/4 cup low-phosphorus mayonnaise

• 1/4 cup low-fat sour cream

• 1 tablespoon lower-sodium taco seasoning

• 1 tablespoon Mrs. Dash Extra Spicy

• 2 tablespoons lime juice

 

Instructions:

​

• Broil or grill corn for about 8 minutes, turning 2-3 times to blacken on all sides.

• Mix mayonnaise, sour cream, taco seasoning, Mrs. Dash, and lime juice in a small bowl for the coleslaw dressing.

• Once corn has cooled, cut blackened kernels off the cob with a knife.

• Combine corn, black beans, coleslaw mix, jalapeño, bell pepper, and cilantro in a large bowl.

• Add coleslaw dressing, toss to coat evenly, and mix ingredients. Let it cool down and enjoy your Kidney-Friendly Mexican coleslaw!

 

*While shopping, ALWAYS check the label and choose items with less phosphorus, and avoid dairy.

 

*Recipes are considered kidney-healthy. However, if you have been diagnosed with kidney disease, kidney failure, diabetes, hypertension, or another disease, always consult a healthcare provider or dietitian when preparing food for yourself or someone with medical dietary needs to ensure the recipe suits their specific situation.

​

​

​